Ingredients
1 lb raw shrimp, peeled and deveined
2 cups cherry tomatoes
4 cloves garlic, minced
1 lemon (zest + juice)
1/4 cup kalamata olives, halved
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
1/4 cup crumbled feta
Fresh basil, torn
Salt and pepper to taste
Optional: 2 tablespoons water to loosen sauce
Instructions
1. Pat shrimp completely dry so they sear, not steam.
2. Slice tomatoes, mince garlic, zest the lemon.
3. Heat olive oil in a skillet over medium-high until shimmering.
4. Add shrimp in a single layer and sauté until barely pink (about 60–90 seconds per side). Remove from skillet.
5. Add tomatoes, garlic, olives, red pepper flakes to the skillet; cook until tomatoes begin to burst.
6. Deglaze with lemon juice; add 1–2 tablespoons water if sauce reduces too fast.
7. Return shrimp to skillet and toss gently until coated.
8. Finish with feta, basil, lemon zest, and black pepper.
9. Serve warm over couscous, rice, or with crusty bread.
Notes
Don’t overcrowd shrimp — they steam instead of sear.
Cold-water thawing keeps shrimp firm; warm water makes them mushy.
If sauce reduces too quickly, add a splash of water.
Cast-iron gives the deepest flavor; stainless steel gives a lighter sauté.
Tomatoes often burst early — it’s normal and delicious.
Shrimp turn rubbery if reheated hot; use low heat with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 265
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 185mg